Raspberry ripple sundae

15 minutes


Ice cream

  • 1l traditional ice cream
  • 1l raspberry ripple ice cream

Raspberry sauce

  • 225g of raspberries
  • 2 tbsp of caster sugar
  • 60ml of water
  • 1/2 tsp lemon juice, freshly squeezed

Caramelised almonds

  • 60ml of water
  • 100g of caster sugar
  • 135g of almonds, whole and unblanched
  • 1/2 tsp flaky sea salt

To serve

  • 200g of fresh raspberries
  • ice cream wafers


First make the caramelised almonds. Place the almonds, water and caster sugar in a large heavy-based frying pan over a medium heat
Stir constantly with a wooden spoon until all of the sugar has dissolved and the mixture starts to boil
Lower the heat and continue stirring for a few minutes more. The mixture will crystallise and become sandy
Continue stirring and the sugar will slowly start to liquify again. The almonds become coated in caramel and will begin to look shiny. If they look like they are burning lower, or remove, from the heat
Tip the almonds onto an ungreased baking sheet and spread them out. Sprinkle with salt and leave to cool
While the almonds are cooling, place the raspberries, sugar and water in a food processor and purée until smooth
Pass the purée through a fine sieve with the back of a spoon to remove any seeds. Stir in the lemon juice and refrigerate until needed
When you are ready to serve the sundaes, place tall sundae glasses, ice cream tubs, raspberry sauce, caramelised almonds, fresh raspberries and wafers on the worktop in front of you (you can leave the caramelised almonds whole or chop some as you prefer)
Pour a little raspberry sauce in the bottom of each sundae glass and add a few fresh raspberries and chopped caramelised almonds
Add a scoop of each flavour of ice cream to each glass. Repeat in layers until you reach the top, followed by a final sprinkle of nuts. Top with a wafer and a few fresh raspberries. Serve immediately